Simmering up a pot of chicken soup is perfect for unpredictably chilly spring days. The best-known way to reduce the fat is to refrigerate the soup overnight and then skim the surface the next day. But what if you want to eat your soup today? Remove the pot from the heat when the soup is done and let it sit till slightly warm…then put six ice cubes into the pot—they’ll float and act like fat magnets. In seconds, grease will solidify around the cubes. Use a slotted spoon to remove the fatty ice.
For cooking tips that save you money and time, plus a video on how to make the best homemade chicken soup:
- Eat for Less—and Enjoy It More
- Get the Most Nutritional Bang for Your Buck
- Tasty Breakfasts to Go
- Delicious, Easy Pasta
- The Perfect Panini
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